Skip to main content
logo
Food Advertising by

Honey Twist

Prepared a foundation dough with the help of my Breadmaker and made this.  It  did take a bit of effort to coil up the dough as it was fairly long and was not so adept at it as this was my first try.  Nonetheless, it turned out quite well and was lovely, especially eaten warm.




the crunchy topping of chopped almonds and honey...... mmm... especially when your teeth sinks into it, beautiful....



picture on the left, before proving, and picture on the right, after proving and topped with a mixture of honey and nibbed almonds, just before going into the oven



just out of the oven and the sweet smell of freshly baked bread, fills the air



a bit of a heart shape ?




Recipe for Honey Twist

Ingredients for Dough, using a Breadmaker

  • 1 egg + water to make up 1 cup  -  250 ml
  • Butter/Margarine  -  3 Tbsp
Salt  -  1/2  Tsp
High Protein Flour  -  410 gm
Skim Milk powder -  2  Tbsp
Brown Sugar  -  3 Tbsp
Yeast  -  2 Tsp
For the Topping
Mix together the following :-
    3 Tbsp Honey
2  oz Brown Sugar
2  oz melted Butter/Margarine OR 3 Tbsp Olive Oil (I used this)
1  oz Plain Flour
1.1/2 oz  nibbed Almonds
3  Tsp water
Method
    At the end of the dough cycle, turn the dough onto a floured surface and knock it a bit for any air to escape.
Shape the dough into a long, narrow roll, 1 inch thick.  Coil the roll into a lightly greased 10 inch shallow tin, beginning @ the outside edge and twisting as you go.
Leave a little space between the coils.
Cover the tin with a damp cloth and allow to prove until double in bulk, around 35 to 40 minutes.
Spoon over the topping mixture and bake in a preheated oven @ 180 deg C, for about 25 to 30 minutes.
Serve warm.
Also view

Comments

  1. looks so delicious. I bet your house smelled heavenly....:)

    ReplyDelete
  2. What a sweet delight :) And looks so soft and fluffy too!

    ReplyDelete
  3. That looks fabulous. Great color and texture. Oh yum yum

    ReplyDelete
  4. Hi
    Laura
    Ya, the smell stays somewhat especially if it's raining and all the windows are closed.

    Penny aka jeroxie
    Yes, it's fluffy, tastes wonderful, when eaten warm.

    Divina Pe
    Thanks, Divina. Oh, congrats on being Top 9 today.

    ReplyDelete
  5. Well done..I love homemade buns and bread. I have to try out bread making :)

    ReplyDelete
  6. Yum! This sound absolutely delicious with honey & almonds!

    ReplyDelete
  7. Hi

    Elin
    Thanks. Your bread/buns are lovely too. Sure you can whip up a variety of them.

    5 Star Foodie
    I love the crust, crunchy almonds and not overly sweet honey.

    ReplyDelete
  8. These look really good and I absolutely love honey, plus I recently purchased a breadmaker and have been searching for more recipes!

    ReplyDelete
  9. Hi
    Natalie
    Yes, the breadmaker really comes in handy, at least can alleviate the time spent on kneading the dough.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Bika Ambon Panggang ~ 印尼糕

Kuih Bika Ambon or Honeycomb cake is an Indonesian dessert and from the outset it looks quite challenging to attempt baking this cake in order to achieve a honeycomb pattern.   There are many recipes online and I also googled for Indonesian recipes and watched the video on youtube.  I was looking for a recipe that is not so complicating but straightforward and I managed to come across Whattocooktoday's blog and found her recipe.  I was very delighted when the cake turned out to be a success.  Thanks, Marvellina!   Bika Ambon Panggang  ~   印尼糕 ( adapted from  'here'  with adjustments)   Ingredients for : - Yeast mixture 2 tsp dry yeast 1 Tbsp plain flour 1 Tbsp sugar 2 Tbsp warm water Coconut Milk 350 ml coconut milk 160 gm sugar 1/2 tsp turmeric powder 10 kaffir lime leaves (tear to smaller pieces) 2 lemon grass, bruised for flavour Cake Batter 180 gm tapioca flour 1/4 tsp salt 5 large eggs   Method Mix the ingredients in the Yeast mixture and set aside to let it ferment.